scholarly journals Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

2021 ◽  
Author(s):  
Vahideh Sarabi‐Aghdam ◽  
Seyed H. Hosseini‐Parvar ◽  
Ali Motamedzadegan ◽  
Saeed Mirarab Razi
Keyword(s):  
Phase Behavior ◽  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Basil Seed Gum ◽  
Seed Gum

Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

2015 ◽  
Vol 8 (6) ◽  
pp. 1281-1294 ◽  
Author(s):  
Kok Whye Cheong ◽  
Hamed Mirhosseini ◽  
Wai Fun Leong ◽  
Nazimah Sheikh Abdul Hamid ◽  
Azizah Osman ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch ◽  
Emulsion Systems ◽  
Beverage Emulsion

scholarly journals The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties

2017 ◽  
Vol 16 (1) ◽  
pp. 146-155 ◽  
Author(s):  
Eitty Maticorena ◽  
Claudio Alarcón ◽  
Elizabeth Troncoso ◽  
Rommy N. Zúñiga
Keyword(s):  
Protein Aggregation ◽  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

2019 ◽  
Vol 12 (12) ◽  
pp. 1980-1981 ◽  
Author(s):  
Yaowei Liu ◽  
Wenjin Zhang ◽  
Keyu Wang ◽  
Yulong Bao ◽  
Joe Mac Regenstein ◽  
...  
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate
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